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American Wagyu & Kurobuta Pork 50/50 Crunch Burger

Chef Mandy Tanner

Servings

4 (8 oz) Burgers

Prep Time

5 minutes

Cook Time

15 minutes

Calories

1080

Cuisine

American

Category

Grilled & BBQ

A flavorful burger starts with the meat and this 50/50 burger is a combo of two of the best; SRF American Wagyu Gourmet Hamburger and Kurobuta Ground Pork. Although this burger requires you to cook it to a higher internal temperature because of the pork, the high-quality beef and pork stay juicy. The addition of a homemade fry sauce, crisp pickles and veggies, a fresh slice of tomato, and American Wagyu Tallow Potato Chips give this burger a texture combo that stands up to the incredible flavors. Cook these burgers indoors in a pan on the stovetop, or outside on the grill or a flat top griddle. Be sure to press the patties larger than your bun, as they will shrink up a bit, or use a burger press or weight to keep them flat.

American Wagyu & Kurobuta Pork 50/50 Crunch Burger

Ingredients

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    • 1 lb SRF American Wagyu Gourmet Hamburger

    • 1 lb SRF Kurobuta Ground Pork

    • 1 tablespoon kosher salt

    • 1 teaspoon black pepper

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 4 burger buns, toasted, such as sesame, brioche, or potato

    • 4 slices American cheese, or cheddar cheese

    • 1 large tomato, sliced

    • 4 leaves green leaf lettuce

    • 1 red onion, sliced

    • pickles, for serving, optional, such as dill or bread butter

    • Wagyu Tallow Potato Chips, or other favorite potato chips

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    • ¼ cup ketchup

    • ¼ cup mayonnaise

    • ¼ cup chopped pickles

    Directions

    1. In a bowl, add the Wagyu Gourmet Hamburger and the Kurobuta Ground Pork. Mix well with clean hands (or food-safe gloved hands) to combine. Divide into four equal sized balls and press each into a patty, larger than the burger bun.

    2. In a small bowl, add the kosher salt, pepper, garlic powder, and onion powder and stir to combine. Season the patties generously on both sides with the seasoning.

    3. Heat your grill, flat top, or a large skillet on the stovetop to medium heat. Add the patties and cook for 5 to 8 minutes until golden brown and they are caramelized, using a burger press or weight if available to keep them flat. Flip the patties and continue cooking until cooked through and the internal temperature reaches 160F, another 5 to 8 minutes. Remove any weights, if using.

    4. Add the cheese and cover the patties, and allow the cheese to melt. If desired, warm or toast the burger buns.

    5. Remove the burgers and buns from the grill or pan, and let them rest while you prepare the fry sauce.

    6. For the fry sauce; In a small bowl add the ketchup, mayonnaise, and chopped pickles and stir to combine.

    7. Assemble the burgers; On the bottom bun, add the fry sauce, as desired, pickle slices, a burger patty, lettuce, tomato, sliced onions, and potato chips. Top with the top bun and serve immediately. Enjoy!